Cheese Fondue – Swiss Army Recipe / Field Kitchen

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 100.0 (servings)



Squeeze the juice of one lemon, remove the seeds. In each teapot zirka put 1 dl of methylated spirits and light briefly to test.

Heat white wine, juice of one lemon and chopped garlic together in the kettle fire. Add grated cheese and bring to a boil, stirring constantly with a large ladle.

Add potato flour, well mixed with 1/2 L white wine, to the cheese mixture, stirring quickly.

Meanwhile, let fondue really bubble up for 3-5 min while stirring vigorously until it shows a uniform creamy binding. Season with pepper, nutmeg and paprika powder.

Pour the fondue into the heated caquelons (Rechauds) – 3-4 ladles each for 6 people – and carry to the table on the burning Rechauds.

Decor, addition, tips & tricks:

Related Recipes: